This week my elder child turns twelve years old. She has requested for a rainbow cake for her birthday. I was not very keen to bake this cake initially as it is quite tedious and time consuming.
You see, each layer of the coloured batter has to be baked seperately. My oven has the capacity for baking two six inches layers at one go but I find the baking uneven thus prefers to bake each layer one at a time. Another reason which holds me back is this cake uses many food colourings. Eventually I relented as I thought it would be very meaningful as my girl will be taking her PSLE examinations soon and I would like her to do well and pass with flying colours! This cake is so colourful! It won't hurt much since it is not consumed that often. Another intention is I hope to motivate her to work hard for her coming exams and be a good role model for her as mummy takes up this tedious task.
The day before her birthday, she was going back to school during the one week September school holiday for her supplementary lesson. I thought it would be nice for her to celebrate her birthday in advance with her classmates. I used the same rainbow cake recipe to make the rainbow cupcakes for her to bring to school and all her friends love this colourful rainbow cuppies and commented that it is too pretty to be eaten!
Here is the rainbow cake recipe which my good friend Joyce has shared with me and I have modified it as below:
Rainbow Cupcakes Recipe
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Ingredients (makes about 20)
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226g unsalted butter
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360g castor sugar
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5 large egg white
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2 tsp vanilla extract
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426g cake flour
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4 tsp baking powder
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350ml milk
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Method
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1. Preheat oven at 180C.
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2. Cream butter and sugar till light and fluffy.
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3. Beat in egg white a little at a time, ensuring it's well mixed.
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4. Mix in vanilla extract.
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5. Add 1/3 of the sifted flour and baking powder and mix well.
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6. Add 1/3 of milk. Mix well.
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7. Repeat step 5 & 6 until all well incorporated.
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8. Divide into 6 equal portions.
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9. Add Wilton gel colouring to the 6 divided portions.
(Red; Orange; Yellow; Green; Blue; Violet)
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10. First, scoop 1.5 teaspoons of violet batter into a white cupcake liner laid in a
cupcake tin, spread it evenly out with the teaspoon. Put it into the preheated oven and baked for 1.5 minutes before taking it out and spreading 1.5 teaspoon of the blue batter on the slightly baked purple batter.
Put it back into the oven and baked for another 1.5 minutes.
Remove from the oven and repeat the steps for green, yellow, orange and red batter.
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11. When all the six colours are filled, continue baking in the oven for 15-20 minutes
or until a skewer comes out clean.
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Cake Ingredients: (makes a 6 inch tall cake)
150g unsalted butter
250g castor sugar
3 large egg white
1.5 tsp vanilla extract
280g cake flour
2.5 tsp baking powder
240ml fresh milk
Method
1. Preheat oven at 180C.
2. Cream butter and sugar till light and fluffy.
3. Beat in egg white a little at a time, ensuring it's well mixed.
4. Mix in vanilla extract.
5. Add 1/3 of the sifted flour and baking powder and mix well.
6. Add 1/3 of milk. Mix well.
7. Repeat step 5 & 6 until all well incorporated.
8. Divide into 6 equal portions.
9. Add Wilton gel colouring to the 6 divided portions (Red; Orange; Yellow; Green; Blue; Violet)
10. Pour each colored batter into individual 6 inch round pans laid with baking paper and bake each colour for 15 minutes. (If you only have one pan, after the first violet layer is baked, remove it from the pan, re-line the same pan with new baking paper and pour the next coloured batter into the pan and put it into the oven to bake for 15 minutes. Repeat for the rest of the colours.)
11. Cool all cake layers on a wire rack completely before assembly.
For the fillings and crumb coating:
750g Philidelphia cream cheese (softened at room temperature)
200g Icing sugar
Method:
Use an electric mixer , beat cream cheese and icing sugar till well mixed.
Outer Frosting:
150g dairy whipping cream
20g castor sugar
2 tsp instant custard powder
Outer Frosting Method:
1. Beat the whipping cream in a cold metal bowl with sugar till firm and stiff (do not overbeat else it will start to curd)
2. Add in custard powder and mix well.
Assembly :
1. After the baked cake layers are completely cooled, fill each layer generously with the cream cheese icing starting with Violet layer at the bottom, followed by Blue, Green, Yellow, Orange and lastly Red layer at the top.
2. After all the 6 layers are assembled, crumb coat the whole cake with the remaining cream cheese. Put into the fridge while you prepare the outer frosting.
3. Decorate the cake as desired.
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
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感謝 BakingTaitai 提供以上資料
BakingTaitai的網誌: http://bakingtaitai.blogspot.hk/
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